🕰️ Total Time:

Prep: 20 minutes | Cook: 40 minutes | Total: ~1 hour
Serves: 6–8

🧂 Ingredients:

For the Soup Base:

  • 2 tablespoons extra virgin olive oil
  • 1 pound (450 g) ground beef or lamb (or a mix of both)
  • 1 large yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 large tomato, chopped
  • 1 (14.5 oz / 400 g) can diced tomatoes
  • 3 tablespoons tomato paste
  • 6 cups beef or vegetable broth
  • 1 teaspoon sea salt (or to taste)
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes (optional, for heat)
  • 1 bay leaf

For Finishing:

  • ½ teaspoon dried thyme or za’atar (optional Mediterranean touch)
  • 1 tablespoon lemon juice (freshly squeezed)
  • 2 tablespoons chopped fresh parsley or dill
  • ½ cup chopped scallions (for garnish)
  • ½ cup Greek yogurt or sour cream (for topping)
  • A drizzle of olive oil before serving

🍳 Instructions:

1. Prepare the Aromatic Base

Heat the olive oil in a large soup pot over medium heat.
Add the chopped onion and sauté for 3–4 minutes until translucent. Add the garlic and cook for another 30 seconds until fragrant.

2. Brown the Meat

Add the ground beef (or lamb) to the pot. Break it up with a wooden spoon and cook until browned, about 6–8 minutes.
Season lightly with salt and pepper while cooking. Drain excess fat if needed.

3. Add Vegetables

Add the diced carrots, celery, and bell peppers to the pot. Sauté for 5–7 minutes until they begin to soften. Stir occasionally to coat them well in the meat’s flavors.

4. Build the Broth

Stir in the chopped fresh tomato, canned tomatoes, and tomato paste. Mix thoroughly until well combined.
Add the cumin, paprika, coriander, oregano, red pepper flakes, and bay leaf. Pour in the beef or vegetable broth.

5. Simmer to Perfection

Bring to a boil over medium-high heat. Once boiling, reduce heat to low and let it simmer uncovered for 25–30 minutes.
Stir occasionally, allowing the soup to thicken slightly and the flavors to meld beautifully.

6. Final Touches

Remove the bay leaf. Taste the soup and adjust seasoning with salt, pepper, and lemon juice for brightness.
Add dried thyme or a pinch of za’atar if you want a deeper Mediterranean aroma.

7. Serve and Garnish

Ladle the hot soup into bowls. Top each serving with a spoonful of Greek yogurt or sour cream.
Sprinkle chopped scallions and parsley over the top, and drizzle a touch of olive oil for a glossy finish.

🍞 Serving Suggestions:

  • Serve with warm pita bread, crusty sourdough, or toasted flatbread.
  • Pair with a Mediterranean cucumber-tomato salad or olive tapenade on the side.
  • Add cooked brown rice, orzo, or bulgur wheat to make it heartier.

🧄 Chef’s Tips:

  • For a vegetarian version, swap the beef for cooked lentils or chickpeas.
  • For deeper flavor, roast the vegetables beforehand.
  • Add a swirl of harissa or pesto before serving for an extra Mediterranean kick.